SALTED CARAMEL TART 

For caramel 200gm whipping cream (warm in Microwave) 250gm Sugar (in a pan & melt sugar) 50gm butter For Chocolate 250gm whipping cream 250gm milk 80gm yolks 80gm sugar 375gm dark chocolate 65%

Music too loud. Your voice is better. Always great video. Thanks

Music too loud I prefer to listen to your voice and natural kitchen sounds

Love all your work .... dislike music with video

Been watching you for years now, so happy to see you have your own channel, thank you for all you do Julien, looking forward to seeing more.

This is The ultimate desert 💞💫💫💫💫 Thank you a million times ❣️❣️❣️💫

Love your vids! 😍 Mybe can lower down the music so your voice can be heard more for the next vid.

I love watching your videos, please no more music, it makes it hard to hear what you are saying. It’s very distracting. Thank you for your hard work, looking forward to more videos!

I miss you. I was subscribed. Oh. Well I'm back home great to see you & can't wait to try your creations

Nice to see you again on RU-vid! Hope John gets better soon🙏🇨🇦 Thankyou for all your videos

Hi Chef Julien! So much yum in there. Can't wait to try it myself.

A happy chef with delightful pastries

I like your culinary style. In the lemon curd video you poured strait from the pan into the tarts. That's bold and skillful, only a couple drops

Love to watch Chef Julien. I would prefer to hear the dialog over the music.

Shaking the egg makes it easier to separate the white from the yolk? Your tips are so helpful! I can separate eggs, but it’s always a little scary when I’m making a swiss meringue. I will feel more confident now. Thank you.

So glad to have found you again! I remember seeing on John’s channel many years ago!

i enjoy all ur work

it will be better without music hard to hear

Hello Julien, hello from Ireland, I love your videos, I saw you on the other youtube channel. I am following lots of your recipes.

it's really joyful to watch all your videos, and learning something from each of them great thanks ! and the chickens in the yard look so free moving around.

Delicious!!!!

Wish to visit your store once the pandemic is over. Perhaps, by any chance, you sell online ? Hope everyone stays healthy and joyfully looking forward to life after the pandemic! :)

I loved your recepies a long time ago and now I'm a vlogger myself, I found you again and made a ham hock terrine for my viewers. I also gave them the link to the old channel, not knowing that you have your own now. I'l give them this link too! Can you please make baguettes again!

Bravo Chef!!!!👍👍👍👍👍👍👍👍👍

I couldn’t understand how many grams of chocolate for ganache please....❤️❤️❤️ I love you Julien....u r the best, I m so happy u have ur own chanel now

Fantàstic recipe, very elegant. Great to finally find your own channel, well done Julien! I've learned a lot from you and as a pro myself I'd say you deserve more views but maybe you're baking's best kept internet secret, at least for now...?? Salud from Catalunya x

OMG YES. I didn't know you had your own channel. I cannot wait to blitz every vid. Stay Awesome, Chef! -Luis

I love your work too much ❤️❤️❤️thank you Chef Julien 🙏

All I can say is: "miam, miam"...😍😍😍😍😍 I look forward to making these

Your res are very nice your way of demonstrating is very good but could you pl put the qua tity below with explanation. I am in Goa and to get range is very difficult so if you give the j g below with exp it will solve problems

thank you so much

Goat!

Chef..the chocolate that u used in this recipe is compound or couverture?

Can you please tell me the quantity of chocolate. I could not understand it? Is it 375g?

I enjoy watching all your videos and I made a lot of your reciepes. The only thing in this video is the music that interferes on an irritating level with your voice. It really took an effort to try and hear everything you said and explained.

Another awesome recipe!! Would much prefer to hear your voice though instead of the music lol

Thank you for posting this! I've learned so much from your videos. I'm curious about adding mixing the eggs and sugar- I though sugar mixed with egg yokes can cause them to get thick and clumpy. Is there a reason to mix the sugar with the eggs instead of with the milk?

J' aime beaucoup, les tartelettes est-ce une pâte sablée? Dommage pour comprendre les grammes...

I forgot my English Language especially when you say “ beutère” 😅

Secret gem

Am i wrong in saying the ganache was a chocolate custard

That has to be the fastest caramel ever

I must agree, I do love your beautiful accent, however the music is also nice.

Did anyone catch how much of the chocolate chips? The music is really loud and I can’t catch that - I tried 10 times. I wish the ingredients were listed in the description….

Thanks for the recipe Unfortunately, the (useless) music prevents it to be heard. Annoying 😠

The background music is very distracting and very annoying.

The sound is too low!

Hi Chef, thank you for all your videos. Always enjoy watching them. Is this the video for your sweet pastry you were referring to? ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-sY9rUZS9US0.html

Do not put music with your cooking, Julien. It is more annoying than helping and entertaining. I would like to hear your instructions instead. Thank you.

Cut out the music, please. It’s annoying and distracting. Thank you. Unless, of course, there will be dancing.

Delicious!